Salmon Mousse Cups Recipes

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SALMON MOUSSE



Salmon Mousse image

A modest portion of smoked salmon yields a luxurious spread when blended with sour cream and a touch of lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 7

1 teaspoon unflavored gelatin, (from a 1/4-ounce envelope)
4 ounces smoked salmon, coarsely chopped
1 1/4 cups sour cream
1 to 2 tablespoons fresh lemon juice
Coarse salt
Fresh dill, for garnish (optional)
Crackers or baguette slices, for serving

Steps:

  • Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
  • In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
  • Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with dill, if desired, and serve with crackers or baguette slices.

Nutrition Facts : Calories 123 g, Fat 8 g, Protein 10 g

SMOKED SALMON MOUSSE



Smoked Salmon Mousse image

This is a great way to serve a gourmet treat to your guests. Spread it on your favorite crackers, bread, veggies -- whatever you like. It's great inside savory tuile shells.

Provided by Rob

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 15m

Yield 16

Number Of Ingredients 7

4 ounces smoked salmon
2 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened
½ lemon, juiced
½ teaspoon dried dill weed to taste
salt and pepper to taste
1 ounce salmon roe

Steps:

  • Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.

Nutrition Facts : Calories 66.8 calories, Carbohydrate 0.8 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 99.5 mg

SMOKED SALMON FILO CUPS



Smoked Salmon Filo Cups image

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 45 filo cups

Number Of Ingredients 9

45 frozen mini filo cups
8 ounces cream cheese, at room temperature
3/4 cup roughly chopped smoked salmon (about 4 ounces)
1/2 cup creme fraiche
1 tablespoon roughly chopped drained capers
1 tablespoon finely chopped shallot
1 teaspoon lemon zest plus 1 tablespoon lemon juice
2 tablespoons chopped fresh dill
2 tablespoons chopped chives

Steps:

  • Preheat the oven according to the package instructions for the filo cups. Put the filo cups on a baking sheet and bake until golden brown and crispy according to the package instructions. Let cool.
  • In a medium bowl, mix together the cream cheese, salmon, creme fraiche, capers, shallot, lemon zest and juice, 1 tablespoon of the dill and 1 tablespoon of the chives. Transfer the mixture to a ziptop bag. Cut an approximately 1-inch opening in the corner of the bag. Pipe the salmon mixture evenly among the filo cups, filling them to the top.
  • Mix together the remaining dill and chives, then sprinkle some of the herbs on top of each cup to garnish. Serve immediately.

SALMON MOUSSE CUPS



Salmon Mousse Cups image

I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. -Fran Rowland, Phoenix, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 12

3 ounces cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup fully cooked salmon chunks, flaked or 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
2 tablespoons chicken broth
2 tablespoons sour cream
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon salt
2 tablespoons minced fresh dill

Steps:

  • In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.

Nutrition Facts : Calories 228 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 359mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

SALMON MOUSSE CUPS



SALMON MOUSSE CUPS image

Categories     Fish     Side

Yield 2 dozen

Number Of Ingredients 12

1 package (3 oz) cream cheese, softened
1/2 cup butter (no substitutes), softened
1 cup all-purpose flour
FILLING:
1 package (8 oz) cream cheese, softened
1 cup fully cooked salmon chunks OR 1 can (7 1/2 oz) salmon, drained bones and skin removed
2 tbsp chicken broth
2 tbsp sour cream
1 tbsp finely chopped onion
1 tsp lemon juice
1/2 tsp salt
2 tbsp minced fresh dill

Steps:

  • In a small mixing bowl, beat the cream cheese and butter until smooth. Add flour; mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups. Bake at 350 for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely. For filling, in a mixing bowl, beat the cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt; mix well. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.

CUCUMBER CUPS WITH SALMON MOUSSE



Cucumber Cups with Salmon Mousse image

Provided by Food Network

Time 1h15m

Yield about 40 hors d'oeuvres

Number Of Ingredients 9

10 seedless cucumbers, each about 10 ounces and 11 inches long, ends trimmed
18 ounces cream cheese, at room temperature
2 ounces smoked salmon
Several drops freshly squeezed lemon juice
Several drops orange blossom water
Pinch hot paprika
2 to 3 tablespoons heavy cream
Freshly ground white pepper, to taste
Coriander sprigs, for garnish

Steps:

  • If cucumbers are waxed, peel them. Cut each crosswise into 5 (1 3/4-inch) pieces. With a small melon baller, carefully scoop out the insides of each piece, leaving a 1/4-inch border around the edge and a 1/2-inch border on the bottom. The cucumber cups may be prepared up to 4 hours in advance, arranged on damp paper towels, tightly covered and refrigerated.
  • In the bowl of a food processor, combine the cream cheese, smoked salmon, lemon juice, orange water, paprika, cream and white paper and process until smooth. Chill for at least 30 minutes.
  • To assemble spoon salmon mousse into a piping bag fitted with a decorative tip, pipe the mousse into the cucumber cups. Garnish with parsley or coriander sprig.

SALMON MOUSSE



Salmon Mousse image

Make and share this Salmon Mousse recipe from Food.com.

Provided by Cheryl E

Categories     Spreads

Time 2h30m

Yield 1 3-cup mold

Number Of Ingredients 12

1 (7 3/4 ounce) can salmon, drained
2 hard-boiled eggs, mashed
1/2 cup stuffed olives, minced
1/4 cup celery, chopped finely
1/4 cup green onion, chopped finely
1 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup cold water
1 cup mayonnaise or 1 cup salad dressing
1 tablespoon lemon juice

Steps:

  • Mix salmon, eggs, olives, celery, onion, dill, salt and pepper in bowl.
  • Soften gelatin in cold water--SET OVER HOT WATER to completely dissolve.
  • Stir gelatin, mayo and lemon juice.
  • Combine with salmon mixture.
  • Spoon into a 3-cup mold.
  • Refrigerate until firm, approximately 2 hours.
  • To unmold, set in warm water and turn upside-down onto plate.
  • Serve with crackers.

Nutrition Facts : Calories 462.2, Fat 19.3, SaturatedFat 4.9, Cholesterol 473, Sodium 928.1, Carbohydrate 4.7, Fiber 1.2, Sugar 1.8, Protein 64.3

SALMON MOUSSE



Salmon Mousse image

Provided by Nancy Harmon Jenkins

Categories     appetizer

Time 20m

Yield 3 cups

Number Of Ingredients 11

1 cup milk
3 tablespoons unsalted butter, plus 1 1/4 sticks butter (6 ounces)
3 tablespoons flour
Salt to taste
Freshly ground white pepper to taste
Small pinch cayenne to taste
Approximately 1 pound cooked salmon (see accompanying recipe, but use half the amounts of the ingredients listed in it)
2 tablespoons heavy cream
3 tablespoons Cognac
30 small round ripe tomatoes (see note)
1 small jar of red salmon roe

Steps:

  • Scald milk and set aside. In a saucepan over low heat, melt 3 tablespoons butter. Add flour to melted butter and cook, stirring continuously with a wooden spoon, 2 to 3 minutes, until the mixture is very thick. Add the scalded milk, all at once, and beat with a wire whisk over low heat for 5 minutes more, until the bechamel is thick and smooth. Add salt, pepper and cayenne, remove from heat and set aside to cool until lukewarm.
  • Skin and bone salmon meat and flake with a fork. Cut remaining butter into chunks. Add salmon and butter to bechamel and mix well, using an electric beater rather than a blender or processor.
  • Add cream and Cognac to salmon mixture and blend thoroughly. Taste for seasoning, adding more salt, pepper or cayenne if necessary.
  • Refrigerate, covered, until the mixture has thickened sufficiently to allow piping through a pastry bag and tube - 2 to 3 hours, or overnight.
  • While the mixture is cooling, remove tops from tomatoes and scoop out flesh. Stand tomatoes upside down on a rack to drain. When the salmon mixture is ready, pipe it into the hollowed-out tomatoes and top with a few grains of red salmon roe. Extra mousse can be served in a bowl topped with more roe.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 812 milligrams, Sugar 8 grams, TransFat 0 grams

SALMON MOUSSE



Salmon Mousse image

got this from Australia's greatest cook, Margaret Fulton, my mentor :) Great luncheon dish, or entree, also great for a party, served with crackers. I have made this as individual serves, (muffin size, using paper cups, great for picnics) and in a ring mould, putting the sauce in the centre. I sometimes add a few slices of smoked salmon, when it is on special :) cook time is refridgeration time

Provided by mummamills

Categories     Spreads

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 tablespoons gelatin
1/2 cup water
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dry mustard
1/2 cup white vinegar (wine or white or balsamic or mix)
2 cups flaked salmon, no bones (415gr)
1 cup finely diced celery (dont process!)
2 teaspoons capers (optional)
300 ml cream, whipped
1/2 cup sour cream
1 tablespoon grated onion
1/2 teaspoon salt
fresh ground pepper
1 teaspoon prepared horseradish (optional)
2 teaspoons vinegar
paprika

Steps:

  • Sprinkle gelatine over water in a small saucepan.
  • Soak 2 minutes.
  • Add salt, sugar, mustard and vinegar.
  • Stir constanly over low heat until gelatine in dissolved.
  • Remove from heat and chill till the consistency of egg white, don't over chill!
  • Add to salmon, capers and celery, mix well.
  • Fold in the whipped cream.
  • Turn into wetted mould, or individual moulds, and chill till set.
  • Unmould and serve with salad greens and sour cream dressing.
  • Mix all dressing ingredients together and chill.

SALMON MOUSSE



Salmon Mousse image

Provided by Pierre Franey

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound skinless boneless salmon fillet, cut into one-inch pieces
1/8 teaspoon freshly ground nutmeg
1 dash cayenne pepper
Salt and freshly ground white pepper to taste
1 egg
1 1/2 cups heavy cream
1 tablespoon butter

Steps:

  • Place fish in bowl of a food processor or blender. Add nutmeg, cayenne, salt and pepper. Using chopping blade, blend for about 15 seconds. As blade turns, add egg, then the cream. Blend a few seconds more until smooth.
  • With pastry brush, butter a two- quart steam pot and press the mixture evenly into it. Smooth top with a rubber spatula. Cover, place steam pot over boiling water and steam over high heat for about 20 minutes or until internal temperature reaches 140 degrees.
  • Remove and invert mousse onto serving dish and serve with a sauce. (A beurre blanc, mushrooom sauce with sherry or a tarragon-cream sauce is appropriate).

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 337 milligrams, Sugar 2 grams, TransFat 0 grams

SALMON MOUSSE CANAPES



Salmon Mousse Canapes image

It's so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. -Barb Templin, Norwood, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 3 dozen.

Number Of Ingredients 9

2 English cucumbers
1 package (8 ounces) cream cheese, softened
1/2 pound smoked salmon or lox
1 tablespoon 2% milk
1 teaspoon lemon-pepper seasoning
1 teaspoon snipped fresh dill
Salt and pepper to taste
1/2 cup heavy whipping cream
Additional snipped fresh dill

Steps:

  • Peel strips from cucumbers to create a decorative edge; cut cucumbers into 1/2-in. slices. Using a melon baller, remove a small amount of cucumber from the center, leaving the bottom intact., Place the cream cheese, salmon, milk, lemon pepper and dill in a food processor; cover and process until blended. Transfer to a small bowl and season with salt and pepper. In another bowl, beat cream until stiff peaks form. Fold into salmon mixture., Pipe or dollop mousse onto cucumber slices; garnish with dill. Refrigerate until ready to serve.

Nutrition Facts :

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